Recipe - Pad Krapow

Chickenflavored rice; or
steamed rice
3 ounce Chorizo; or other spicy
; sausage cut into1/4
; inch dice
1 One half pound Medium shrimp; peeled and
deveined
1 tablespoon Olive oil
2 Scallions; chopped
1 small Red bell pepper; seeded and
chopped
2 Garlic cloves; minced
One half cup Thawed frozen peas
1 teaspoon Dried oregano
One fourth teaspoon Saffron threads; crumbled
1 One fourth cup Homemade fish stock; or
Three fourths cup Bottled clam juice; and 1/2
cup water
One half cup Dry white wine
One fourth teaspoon Crushed red pepper; or
Freshly ground black pepper
2 teaspoon Cornstarch
One fourth teaspoon Salt
Hot pepper sauce
Chopped parsley; for garnish

1. In a large (12 inch) nonstick skillet, cook the chorizo with 2 Tbsp. of
water over mediumhigh heat, stirring occasionally, until the water
evaporates and the chorizo is lightly browned, about 5 minutes. With a
slotted spoon, transfer the chorizo to paper towels to drain, leaving the
drippings in the skillet.

2. Add the shrimp to the skillet and cook, stirring often, just until pink
and firm, 2 to 3 minutes. Set aside with the sausage.

3. Add the oil to the skillet and heat over medium heat. Add the scallions,
red pepper, and garlicup Reduce the heat to mediumlow and cover. Cook
until the vegetables soften, about 4 minutes. Stir in the peas, oregano,
and saffron.

4. In a small bowl, combine the fish stock, wine, and crushed red pepper.
Whisk in the cornstarch to dissolve. Stir into the skillet and bring to a
simmer. Return the shrimp and chorizo to the skillet, and cook until the
sauce thickens and the shrimp and chorizo are heated through, about 1
minute. Season with salt and hot pepper sauce to taste.

5. Spoon the rice into individual soup bowls and top with the shrimp,
sausage and sauce. Sprinkle with parsley and serve immediately.

Copyright credit: 1997 by Rick Rodgers © 1997 Lifetime Entertainment
Services. All rights reserved.

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